French Clafouti

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   ["note: I'm not sure if a twenty ounce can is the right size, I usually use the ""larger"" size can of fruit but I can't remember how big it is.", "Grease and flour circular deep dish glass pie plate (large).", "Beat together eggs, sugar and flour.", "Add the vanilla and milk gradually", "Arrange the fruit in the bottom of the pan.", "Pour the batter mixture over the fruit.", "*optional, strew dots of unsalted butter over the clafouti halfway though baking.", "Bake at 400 degrees F, for 30 to 40 minutes."]

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